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7 Oct

3 Sorbets For Summer

How to have your bubbly and eat it . . .

 

 

 

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Sorbet is something I am only a recent convert to, I always viewed it as the bankrupt cousin of ice cream. I have found that the refreshing icy treat does, in fact, have a certain allure. Pretty bottles of normally obscure aperitifs keep the mixture from freezing too solid. A teaspoon of honey serves to stop ice crystals from forming, and with that secret in your arson, only your imagination limits the fun that can be had.

In the spirit of being a very bad housewife, is it important that the bread is baked by my own fair hands? If it’s made with love and triple A flour and enjoyed with a glass of red, in a heady cloud of guilt-free pleasure, surely this counts for more. As much as a good store bought cheat is encouraged, sorbet from the frozen aisle only ever heightened my distaste for this dessert imposter. It’s always too solid and far too sweet, there’s no subtlety. With sorbet like ice cream, it is only ever as delicious as what you put in, without the cream to dampen flavour the balance is even more important.
Making your own sorbet will make you feel inordinately more competent in the kitchen. In a world of Pinterest Fails and Martha Stewart pressure, we need this! Serving homemade Limoncello sorbet after a meal gives one the sense that the height of chic sophistication has found one. Insert daydreams of ‘Under a Tuscan Sun’ here.

 

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We voted on a trio of our favourites at They’re Wonted HQ, alas a new reason to create midday alchemy with dark seductive rum, iridescent prosecco and citrus steeped vodka must be found. We settled on Astoria Prosecco DOC for our ‘Rosemary infused, Pear & Prosecco’ sorbet. The rosemary balances the sweetness with an earthy complexity. There is something to be said for tipping a whole bottle of fizz into a pot, it feels celebratory and decadent. The alcohol content in this mixture means it is the slushiest of the three sorbets. Served in a vintage champagne glass, it’s the ultimate grown up slushy, best enjoyed outdoors in your finest.
Next in our line-up is our ‘Basil infused Cosmopolitan Sorbet’. This poor cocktail that has fallen into disrepute and found herself on laminated sticky menus the world over. The combination of vodka, cranberry and lime is, however, a Hollywood classic. We’ve added fresh strawberries for sweetness to balance the pleasant sourness of the cranberries. Black pepper and basil bring out the berry flavours and lemon infused vodka adds an extra note of citrus to the fresh lime juice. The colour alone had us smiling. Use a melon baller to add a few mini scoops to a classic Cosmo served in the best Martini glass you can get your hands on.
Last but not least our ‘Charlies Angel’ of the trio, the ‘Pineapple, Coconut & Dark Rum Sorbet’. The coconut milk dampens the acidic sweetness of the pineapple and dark Kraken Rum gives it depth and the lightest kick. This sorbets creaminess makes it decadent and the 70’s marriage is brought into the new century with toasted coconut shards. It’s refreshing and addictive, and oh so on point with your bell sleeves and suede.

 

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Rosemary infused, Pear & Prosecco Sorbet

1 bottle prosecco or Cap de Classique
3 large pears (peeled and cubed and tossed in 1 teaspoon of lemon juice)
1/2 cup white granulated sugar
1 sprig of fresh rosemary
3 teaspoons lemon juice
1 teaspoon honey

To a medium sized pot, add the cap de Classique, sugar, lemon juice, honey, rosemary and the diced pear and heat gently until the sugar is dissolved. Bring to the boil and boil for one minute.
Set aside to cool.
Once room temperature, add the mixture to the blender and blend until smooth.
Pour through mesh strainer to remove pulp and rosemary stalk.
Pour into a Tupperware or baking dish, cover with cling film and freeze overnight.

 

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Strawberry & Basil Cosmo Sorbet

250g frozen cranberries
2 punnets fresh strawberries (hulled and quartered)
3 tablespoons Lemon infused vodka (plain will do the job as well)
½ cup lime juice
1 cup white granulated sugar
2 cups of water
1 teaspoon honey
1 small handful fresh basil leaves
Black pepper

In a medium sized pot bring one cup of water to the boil and add the frozen berries and a generous twist of black pepper, reduce to the lowest heat and simmer for 15 minutes until the berries are completely soft.
Add the fresh basil leaves and remove from the heat, allowing time for the basil to steep and infuse the berries and the mixture to cool to room temperature.
Add the mixture to your blender jug and blend until smooth, set aside.
In the same pot (let’s avoid unnecessary scrubbing) bring the other cup of water and the cup of sugar to the boil with the quartered strawberries. Reduce the heat and simmer for 5 minutes.
Allow the mixture to cool to room temperature, add the vodka and lime juice and pour into the blender jug, blend until smooth.
Now add the berry mixture to your strawberry and vodka simple syrup and whisk together. Pour into a Tupperware or baking dish, cover with cling film and freeze overnight.

 

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Pineapple, Coconut & Dark Rum Sorbet

1 large fresh pineapple (cubed)
1 tin coconut milk
4 tablespoons dark rum
2/3 cup white granulated sugar
1 teaspoon honey
1 tsp coconut essence (optional)

Add all the ingredients to your blender jug and blend until smooth.
Pour into a Tupperware or baking dish, cover with cling film and freeze overnight.
Check the mixture 2 hours into freezing, stir well if it has separated and return to the freezer overnight.

If you have an ice cream machine, you can chill the sorbet mixtures in the fridge for an hour and then churn according to instructions. Ice cream machines do result in a smoother sorbet, although we didn’t have one and we were very happy with our freezer results.

Happy Experimenting!

PHOTOS BY DILLON DU PLESSIS

Jessica Bennetto
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